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Chicken Tikka Masala

A delicious curry, perfect for meal prep or a perfect dinner for the family
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 7


  • 4 cups of Basmati rice.

Chicken Marinade

  • 3 Chicken breasts cut into cubes.
  • 1/2 cup Greek yogurt
  • 3 large cloves garlic minced
  • 1 tbsp fresh ginger
  • 1 tsp Garam Masala
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp of paprika I used hot paprika.
  • 1/2 tsp black pepper
  • 1/2 Juice from lemon

Curry Sauce

  • 2 tbsp cooking oil
  • 80 g butter
  • 1 large onion
  • 1 tsp salt
  • 2 tbsp fresh ginger
  • 3 cloves garlic
  • 1 tsp sugar
  • Curry spices
  • 1 tin crushed tomatoes - 400g
  • 400 ml water
  • 100 ml cream
  • Pinch of salt

Curry Spices

  • 2 tsp turmeric
  • 1 tbsp garam masala
  • 2 tsp coriande
  • 1 tsp cumin
  • 1/8 tsp cardamom powder
  • 1 tbsp paprika


Marinating the Chicken

  • Cut the chicken into bite sized cubes and put in a large bowl. Combine all marinade ingredients into the bowl and mix well, making sure that all the chicken is well-coated.
  • Cover the bowl and let it marinate in the fridge, the longer you leave it the better. Preferably overnight.

Charring the Chicken

  • In a hot pan add some cooking oil and start cooking your chicken. Make sure you don't flip the chicken frequently, by doing this you will achieve the perfect char on the chicken.
  • Once the chicken is done, add it into a bowl and set it aside. We will be adding the chicken into the curry at the end.

Making the Rice

  • While you wait for the chicken to finish cooking, now would be a good time to start cooking your rice. In a rice cooker add three cups of basmati rice and 3 cups of water.

Making the Curry

  • In a food processor add the onion, garlic and ginger, and blitz. This helps making the curry nice and smooth.
  • In the same pan we charred our chicken, use a paper towel to clean the excess bits of char. Add the oil and half of the butter. Once the butter has melted and the pan is nice and hot, add in the onion, garlic and ginger mixture. Fry for 1 minute.
  • Add in your spices and sugar, then fry, this way all the spices will release their aromas. After the spices have soaked up all the oil, pour in the crushed tomatoes and the water.
  • Stir well and simmer with the lid on. After 15 minutes, add in the other half of butter. This will help the curry thicken. Once the butter has melted, add in the cream and mix and simmer for another 15 minutes.
  • Finally add in the chicken and garnish with fresh coriander or parsley. Serve with rice or naan bread. Enjoy


The onion, garlic and ginger paste will be a bit watery, you can strain the water and fry in the pan.
If you find you curry isn't smooth, you can blend it with an immersion blender to help smoothen it out
Adding more cream and butter will help the curry become smoother